Functional Classes

Back to Dairy Additives Database Food categories Functional classes Glossary

Name	Description	Synonyms
Acidity regulator	A food additive, which controls the acidity or alkalinity of a food.	acid acidifier acidity regulator alkali base buffer buffering agent pH adjusting agent
Anticaking agent	Reduces the tendency of particles of food to adhere to one another.	anticaking agent anti-stick agent drying agent dusting agent
Antifoaming agent	A food additive, which prevents or reduces foaming.	antifoaming agent defoaming agent
Antioxidant	A food additive, which prolongs the shelf-life of foods by protecting against deterioration caused by oxidation.	antibrowning agent antioxidant antioxidant synergist
Bleaching agent	A food additive (non-flour use) used to decolourize food. Bleaching agents do not include pigments.	Bleaching agent
Bulking agent	A food additive, which contributes to the bulk of a food without contributing significantly to its available energy value.	bulking agent filler
Carbonating agent	A food additive used to provide carbonation in a food.	carbonating agent
Carrier	A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function (and without exerting any technological effect itself) in order to facilitate its handling, application or use of the food additive or nutrient.	carrier carrier solvent diluent for other food additives encapsulating agent nutrient carrier
Color	A food additive, which adds or restores color in a food.	color decorative pigment surface colorant
Color retention agent	A food additive, which stabilizes, retains or intensifies the color of a food.	color adjunct color fixative color retention agent color stabilizer
Emulsifier	A food additive, which forms or maintains a uniform emulsion of two or more phases in a food.	clouding agent crystallization inhibitor density adjustment agent (flavouring oils in beverages) dispersing agent emulsifier plasticizer surface active agent suspension agent
Emulsifying salt	A food additive, which, in the manufacture of processed food, rearranges proteins in order to prevent fat separation.	emulsifying salt emulsifying salt synergist melding salt
Firming agent	A food additive, which makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.	firming agent
Flavor enhancer	A food additive, which enhances the existing taste and/or odour of a food.	flavor enhancer flavor synergist
Gelling Agent	A food additive, which gives a food texture through formation of a gel.	gelling agent
Packaging gas	A food additive gas, which is introduced into a container before, during or after filling with food with the intention to protect the food, for example, from oxidation or spoilage.	packaging gas
Preservative	A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms.	antimicrobial preservative antimicrobial synergist antimould and antirope agent antimycotic agent bacteriophage control agent fungistatic agent preservative antimicrobial preservative antimicrobial synergist antimould and antirope agent antimycotic agent bacteriophage control agent fungistatic agent preservative
Raising agent	A food additive or a combination of food additives, which liberate(s) gas and thereby increase(s) the volume of a dough or batter.	Raising agent
Sequestrant	A food additive, which controls the availability of a cation.	sequestrant
Stabilizer	A food additive, which makes it possible to maintain a uniform dispersion of two or more components.	binder colloidal stabilizer emulsion stabilizer foam stabilizer stabilizer stabilizer synergist
Sweetener	A food additive (other than a mono- or disaccharide sugar), which imparts a sweet taste to a food.	bulk sweetener intense sweetener sweetener
Thickener	A food additive, which increases the viscosity of a food.	binder bodying agent texturizing agent thickener thickener synergist